If you love classic lasagna but wish it came with less guilt, this is your recipe. This Ruffle Turkey Lasagna subs lean ground turkey in place of beef to deliver big flavor, without big guilt.
(16-ounce) package lasagna noodles
tablespoon olive oil
(16-ounce) package JENNIE-O® Lean Ground Turkey
teaspoons Italian seasoning
(24-ounce) jar pasta sauce
(15-ounce) container ricotta cheese
cup Asiago cheese, shredded
tablespoons fresh basil, chopped
teaspoon black pepper
cup mozzarella cheese, shredded
Heat oven to 375ºF.
Cook noodles according to package .
In large skillet heat oil. Add turkey. Cook ground turkey as specified on the package. Always cook to well-done, 165°F. as measured by a meat thermometer. Add onion, seasoning and tomato sauce. Simmer 10 minutes.
Remove from heat. Mix together ricotta cheese, asiago cheese, basil, salt and pepper.
Spread ¾ cup pasta sauce on the bottom of a 13 x 9-inch baking dish. Place layer of noodles over sauce. Layer ricotta mixture over the noodles. Place another layer of noodles over ricotta mixture. Spread ¾ cup pasta sauce on top of noodles.
Layer remaining noodles over the ricotta mixture, overlapping slightly to create ruffled layers. Spread remaining pasta sauce and sprinkle with mozzarella cheese.
Cover pan with aluminum foil and bake 30 minutes. Remove foil and bake 10 more minutes or until cheese bubbles.